When my sister came to stay, I bought some food items especially for her. One was a bag of unsalted almonds, because I know she likes them.
Anyway the weekend passed, the sister went home and left half a bag of almonds.
And I made pasta.
First, julienne your spring onion and courgette and place them in a non-stick pan in which you’ve heated a spoonful of olive oil and as many chilli flakes as you wish. Even none.
In the meantime, put some salted water to boil for the pasta, and put the almonds, breadcrumbs, a drop of olive oil and pepper in a blender.
Turbo blend them until they’re a nice crumble
Now add some of the pasta’s cooking water
and blend again until you obtain a pasty consistency. Taste for salt!
The zucchini and the pasta should be ready by now. Because you drank a glass of wine and whatsapped a bit while everything was happening, didn’t you? Remember to check for salt!
These are the zucchini, cooked.
Now, put the two components together, and add the pasta.
Et voila! The perfect mouthful!
I like this sauce because, apart from being healthy, I like the crunchiness of the almonds and the earthiness of the zucchini together. Let me know what you think!